Eglu Go With 2m Run For Sale

[Toots]

i have decided to make some chese! It seems straight forward. Mike make it sour with a culture add renit, cut it, squeese and store till ready. Bob's your mums brother

[sunshinesupernova]

amazing - wouldnt have thoguht of making cheese at home.

 

Have you taken any photos :verynosey:

[Toots]

Well i made a start yesterday ( forgot to photo!)

 

its a bit of a slow process but

4 litres of milk, use a culture to sour it

add rennit and leave at 29 degrees for 90 min

 

it sets into curds and whet. cut it and leave it so the curds sink,

 

drain it into cheese cloth and allow the whey to dry, the curds then "knit" together again.

 

add a mould culture and salt cut the curds again and pack into moulds.

 

I now have to turn it over every day for a week and then turn it out and leave it for another 4 weeks to go blue!

 

I will add pics soon as the next stage is ready!

[craftyhunnypie]

You clever sausage you! Why do all the clever people not live near me? I'd be dropping in for lessons if you lived nearer!

 

Emma.x

[Toots]

I bought 3 selfsuffiency books (cheesemaking, home brewing and preserving) that are really good and tell you the reasons why you do things not just the steps.

 

makes it much easier to correct things if it all goes wrong!

 

you dont get a lot of cheese for 4 litres! about 2 tin cans worth!

[wombatally]

I got a cheesemaking book too and have tried yummy basic cheese as well as halloumi and mozzarella - they were great. I was so amazed that you can actually make mozzarella and it was the right texture and taste - amazing!

[chickencam]

Could you let me know the name of the book please.

[Toots]

I used

 

http://www.amazon.co.uk/Self-sufficiency-Cheesemaking-Rita-Ash/dp/1847734618/ref=sr_1_8?ie=UTF8&s=books&qid=1272462624&sr=8-8

 

plus there are a few other books in the range including home brewing and preserving.

[chickencam]

thanks